Crispy Spinach Pakora: Irresistible Indian Fritters
20 minutes
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About Crispy Spinach Pakora: Irresistible Indian Fritters
Craving a crispy, flavorful snack that's both easy and impressive? These Spinach Pakoras are the answer! Imagine biting into a perfectly golden fritter, bursting with the fresh taste of spinach and aromatic spices.Fresh spinach leaves are delicately coated in a vibrant chickpea flour batter, then fried to a satisfying crunch. Perfect for any occasion, from a casual afternoon treat to a festive party appetizer.This simple yet unforgettable Indian snack is a guaranteed crowd-pleaser, destined to become your new favorite!
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
Produce
- 11 leaves Spinach fresh
Dry Ingredients
- 1 cup Gram Flour besan
- 1 tbsp Semolina sooji
- 2 tbsp Rice Flour
- 1 tsp Carom Seeds ajwain
- 1 tsp Chili Powder red
- 1 ½ tsp Salt or to taste
For Frying
- Oil for deep frying
Instructions
- Wash the fresh spinach leaves thoroughly and set them aside to drain.
- In a mixing bowl, combine the chickpea flour, semolina, rice flour, carom seeds, red chili powder, and salt.
- Gradually add water to the dry ingredients, whisking constantly to form a smooth batter. The batter should be thick enough to coat the spinach leaves.
- Heat oil in a deep pan or kadai over medium-high heat. The oil is ready when a small drop of batter sizzles and floats to the top.
- Dip each spinach leaf into the batter, ensuring it's fully coated.
- Carefully place the battered spinach leaves into the hot oil, frying a few at a time to avoid overcrowding the pan. This ensures even cooking and optimal crispiness.
- Fry the pakoras for 2-3 minutes on each side, or until they turn golden brown and crispy.
- Remove the pakoras from the oil using a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve the crispy Spinach Pakoras hot and enjoy them with a cup of tea or coffee.
Recipe Notes
Good To Know
- For extra crispiness, ensure the spinach leaves are completely dry before mixing with the batter—any moisture can make the pakoras soggy.
- Add a pinch of baking soda to the batter just before frying for a lighter, puffier texture.
- Serve with tangy tamarind chutney or spicy green chutney for a classic street-style presentation and an added burst of flavor.
- Leftover pakoras can be revived in a preheated oven at 180°C (350°F) for 5-7 minutes; this helps restore their crunch without re-frying.
Expert Tips
- Don't overcrowd the pan when frying the pakoras. Fry in batches to ensure even cooking and optimal crispiness.
- For a richer flavor, try adding a few finely chopped spices like ginger, garlic, or green chilies to the batter.
- Adjust the consistency of the batter by adding small amounts of water or chickpea flour as needed. The batter should coat the spinach leaves but not be too thick or too thin.
Storage Instructions
- Store leftover pakoras in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate for up to 3 days. Reheat in the oven or air fryer for best results.
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Recipe Nutrition
Calories: 234kcalCarbohydrates: 26gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 1g
Meera Girdhar
Articles: 98
6 Comments
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I’m in love with this recipe already!
This looks so appetizing! Thank you.
Such a flavorful dish! Can’t wait to taste it.
Looks incredible! Thanks for the details.
My fav 🙂
This is amazing! Excited to make it.